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Tomato Soup Cake Recipe
|Cake flour/1 3/4 cups sifted all purpose flour||2 Cup (32 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Hydrogenated shortening||1⁄2 Cup (8 tbs)|
|Condensed tomato soup||10 1⁄2 Ounce (1 Can)|
Serving size: Complete recipe
Calories 3182 Calories from Fat 1073
% Daily Value*
Total Fat 121 g185.5%
Saturated Fat 19.9 g99.5%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2366 mg98.6%
Total Carbohydrates 486 g161.9%
Dietary Fiber 35.6 g142.6%
Sugars 224.9 g
Protein 58 g116.4%
Vitamin A 29.7% Vitamin C 23.2%
Calcium 141.2% Iron 26.4%
*Based on a 2000 Calorie diet
Grease and flour two 8 inch round layer pans.
Sift dry ingredients together into large bowl.
Add shortening and 1/2 can soup.
Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand).
Add remaining soup and eggs.
Beat 2 minutes more, scraping bowl frequently.
Pour into pans.
Bake 30 to 35 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with CREAM CHEESE FROSTING or use your favorite white frosting.